tag:blogger.com,1999:blog-33593199646703258042018-03-05T08:29:18.493-08:00My Crazy KitchenAnne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-3359319964670325804.post-66017603837898700322013-04-16T14:21:00.001-07:002013-04-16T14:21:50.149-07:00Roll-Ups<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m9rmz4A8mQU/T8LlHZmPwJI/AAAAAAAAAOQ/MPIEkMz6m_I/s1600/IMG_2315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-m9rmz4A8mQU/T8LlHZmPwJI/AAAAAAAAAOQ/MPIEkMz6m_I/s400/IMG_2315.JPG" width="400" /></a></div><br />For the last year,&nbsp;Charlie, and now Auggie, have been demanding these for breakfast--Roll-ups. Most mornings I ask "what would you like for breakfast, Char?" Her reply is always an emphatic, almost, growling-like response of "CHOCOLATE ROLL-UPS!!! CHOCOLATE ROLL-UPS PLEEEEAAAAASSSSSE!!!" It's very hard for me to say no to that kind of response, and since they are packed with fiber and protein, it is even easier to reply, "Sounds good to me."<br /><br />Roll-ups, which are very similar to a rolled crepe, have been part of my family for as long as I can remember. Roll-ups were most often found on our weekend breakfast table, but if we were lucky they could also be found on a weekday for dinner--BREAKFAST DINNER!!! I have a sweet spot in my heart for breakfast dinners. They are fun, frivolous, amazingly comforting and easy to get on the table quickly. Breakfast dinners, when I was young, seemed to happen when my dad was out of town on a business trip. Now that I'm a mom, I have a feeling that my mom gave us the choice between waffles and roll-ups for dinner because there was either nothing else in the fridge or she was too exhausted from all of our shenanigans to put together anything more than what a blender or a bowl and a hot pan could create. And, most importantly, she knew that we would never, ever, dare to complain about having a breakfast dinner.<br /><br />Because Charlie was diagnosed with Celiac disease when she was about 20 months old, she has never and most likely will never taste the Roll-ups that I grew up with. But she does excitedly devours my G-Free version. Since I increased the amount of eggs in the batter and swapped out the traditional all purpose flour with more hearty and fiber-full G-Free grains, Charlie will eat definitely one, maybe two, in a sitting, compared to the four or five I used to eat. These are best served right from the pan, but since we eat them at least once a day,&nbsp;I make a huge batch every few days, keeping the extras on a plate in the fridge, ready to warm up and roll on a moments notice.<br /><br />The original recipe included a bit of sugar, but I decided to remove it. Since Charlie prefers her Roll-ups with melted chocolate and honey, and Auggie prefers his with butter and syrup and/or honey, removing the sugar isn't an issue. By the time the first bite is eaten, the Roll-ups are plenty sweet.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qMyPx6b9kNM/UWehhfGfO3I/AAAAAAAAAQI/G2YOphaveQ0/s1600/IMG_7634+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-qMyPx6b9kNM/UWehhfGfO3I/AAAAAAAAAQI/G2YOphaveQ0/s320/IMG_7634+-+Version+2.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Unlike a more traditional meal, there's no need to wait for everyone at the table to be served, just "eat-em-when-you-get-em" and "keep-em-comin'."&nbsp;I grew up with Roll-ups served with butter spread across the Roll-up prior to rolling and syrup poured over the top after being rolled. But feel free to add anything to the inside and/or outside of the Roll-ups: fruit, whipped cream, chocolate, nuts, smoked salmon, ham, cheese -- anything.&nbsp;As I mentioned, Charlie loves hers with melted chocolate and honey, and calls them "Chocolate Roll-ups." It is also yummy to add 2 Tbsp of cocoa powder (and maybe 1 Tbsp of sugar to help carry the chocolate flavor) to the batter,&nbsp;for an extra special chocolaty treat.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1qE2EXKtcRw/UWegO0YLEDI/AAAAAAAAAP8/R3Oi9oxbmRE/s1600/IMG_7635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1qE2EXKtcRw/UWegO0YLEDI/AAAAAAAAAP8/R3Oi9oxbmRE/s320/IMG_7635.JPG" width="320" /></a></div><br /><br />I always double this recipe.<br /><br />Roll-Ups<br />makes 4 - 6<br /><br />4 large eggs<br />10g ground flax seed<br />25g almond meal<br />25g millet flour<br />30g buckwheat flour<br />1tsp cinnamon (optional)<br />1tsp vanilla<br />1 cup milk of your choice (I have been using a combination of unsweetened coconut milk and flax seed milk)<br /><br />Add all of the ingredients to a blender and blend until well combined. To keep the mixture well mixed, I quickly re-blend just before pouring onto the hot pan.<br /><br />Heat a 12inch nonstick skillet to medium.<br /><br />When the pan is hot, but not smoking, spread a touch of butter over the surface and pour about 1/2 cup of the batter from the blender onto the pan, quickly swirling the pan, evenly coating the bottom of the pan. Once I figured out how thick we liked our Roll-ups and became comfortable with the batter, the heat of the pan, and flipping the Roll-up, I stopped measuring and began pouring the batter into the pan straight from the blender.<br /><br />The Roll-up will need to be flipped, but only once and don't flip too early or it will rip. When&nbsp;it is ready to be flipped the bubbles on the surface&nbsp;will have popped, leaving holes that hold their shape. Also, the batter will lose it's shine. When flipping you need to be a bit brave. You might rip a few, but they still taste yummy, and you will be able to put on a good show for those watching. Hungry, pre-dinner&nbsp;empty bellies, which lead to a lot of&nbsp;whining and grumpiness are usually eliminated with the combination of pouring the batter, the sizzle of the batter and a flamboyant flip. Especially when a Roll-up is ripped during the flip. Nothing seems to make the kids laugh more then Mom making a mistake.<br /><br /><a href="http://4.bp.blogspot.com/-tDvUOZ4bntE/UWeiEWfKlPI/AAAAAAAAAQU/4ZqflqJXxpk/s1600/IMG_7621.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="http://4.bp.blogspot.com/-tDvUOZ4bntE/UWeiEWfKlPI/AAAAAAAAAQU/4ZqflqJXxpk/s200/IMG_7621.jpg" width="150" />&nbsp;</a><a href="http://2.bp.blogspot.com/-ZKo8qq935B0/UWeiFh9atGI/AAAAAAAAAQk/rNxGMhnXQtA/s1600/IMG_7623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-ZKo8qq935B0/UWeiFh9atGI/AAAAAAAAAQk/rNxGMhnXQtA/s200/IMG_7623.jpg" width="150" /></a><a href="http://1.bp.blogspot.com/-4_J4veNGf7c/UWeiGwVDVuI/AAAAAAAAAQs/1VgZgN4kj1o/s1600/IMG_7626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-4_J4veNGf7c/UWeiGwVDVuI/AAAAAAAAAQs/1VgZgN4kj1o/s200/IMG_7626.jpg" width="150" /></a><br /><br /><br />Batter photos: 1) just after pouring, 2) ready to be flipped, and 3) after flipping.<br /><br />Enjoy<br /><br /><br /><br /><br />Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-78490569443860239522012-04-28T21:32:00.002-07:002012-04-28T21:32:09.580-07:00Tis the Season<div class="separator" style="clear: both; text-align: left;">I love Spring.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A lot happens at the tail end of Winter and through Spring: a huge number of fabulously, wonderful birthdays (Justin's, mine, Charlie's and Auggie's for example); thin, fresh asparagus;&nbsp;straight from the garden lettuce;&nbsp;flowers everywhere; and every now and then the weather will tease us with a preview of summer--hinting at what is to come.&nbsp;Spring also reminds me that until the end of summer, I won't have to hunt, too much, in the produce section at the grocery store.&nbsp;It is amazingly satisfying to walk out into the backyard empty handed, and come back with a mound of crisp lettuce that's just a wash away from my salad bowl--and this is just the beginning.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So, here we go.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5U4jsxNVLPU/T5ta3BadPOI/AAAAAAAAANo/8tEBygSRii4/s1600/IMG_1846+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-5U4jsxNVLPU/T5ta3BadPOI/AAAAAAAAANo/8tEBygSRii4/s640/IMG_1846+-+Version+2.jpg" width="480" /></a></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LxkWOA_ldZY/T5tbDxBK6vI/AAAAAAAAANw/94IEWeovd5M/s1600/IMG_1849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-LxkWOA_ldZY/T5tbDxBK6vI/AAAAAAAAANw/94IEWeovd5M/s400/IMG_1849.JPG" width="400" /></a></div><br /><br />This is what we had for dinner last night: a blended green salad from the backyard and stuffed pork loin. Justin was in charge of the pork loin and I was responsible for the salad. Like me, he is a little bit of this and a little bit of that kind of cook. From what I understand he did the following:<br /><br />Cut a slit in the side of pork loin and fill with&nbsp;Herbes de Provence, salt and pepper.<br />Rub the same Herbes de Provence, salt and pepper on the outside, drizzle everything with olive oil and grill on medium high heat for about 4 and a half min per side.<br />Remember to let the cooked meat rest on a cutting board for about 5 to 8 min before serving.<br /><br />It was a perfect dinner.<br /><br /><b>My Green Salad with Simple Vinaigrette</b><br /><b><br /></b><br />I wash and chop lettuce from my garden and put it all into my large wooden salad bowl.<br />We love adding any of the following: red or green onions, walnuts, pine nuts, grated parm/feta/goat cheese, tomatoes, and/or olives.<br /><br /><b>My quick salad dressing (for 2 or 3 people who love a large salad)</b><br />Please note that I do not measure when I bring a dressing together. And I prefer a more acidic dressing, which means that I use more vinegar and mustard than most people. At the end of the day, mix and taste, and mix and taste until you find something that you love. Once you get the hang of it, it is hard to create a bad dressing, and it will be so much better and faster than anything that you can find in the dressing aisle at the grocery store.<br /><br /><i>In a small bowl combine the following:</i><br />A couple glugs of the best olive oil I have.<br /><br />Add about an equal amount of a favorite vinegar. Currently I'm using half balsamic vinegar and half apple cider vinegar together--odd I know, but I love it. And I feel like I'm bringing a bit of my grandma to dinner because she loved apple cider vinegar and all that it can do for the body and soul--a true cure all in her opinion.<br /><a href="http://3.bp.blogspot.com/-Hwk-1rh_e-k/T5xmX2lQhWI/AAAAAAAAAN8/SH_ke6yowOo/s1600/IMG_1858+-+Version+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Hwk-1rh_e-k/T5xmX2lQhWI/AAAAAAAAAN8/SH_ke6yowOo/s320/IMG_1858+-+Version+2.jpg" width="240" /></a><br />Add a half-way-up-the-prongs-of-a-dinner-fork scoop of mustard (your favorite). I love stone ground mustard.<br /><br />Add, about 2 tsp to 1 Tbsp of Karam's Garlic Sauce, which is amazing. It might only be available here in the heater Seattle area. (I didn't find their website, but they do sell it on <a href="http://fresh.amazon.com/product?asin=B001GAOIWE" target="_blank">Amazon Fresh</a>.)<br /><br />Add, about 1.5 tsp of <a href="http://www.amorebrand.com/products/sun-dried-tomato-paste" target="_blank">Amore's</a>&nbsp;concentrated&nbsp;sun dried tomato paste.<br /><br />A pinch of salt and a bigger pinch of pepper.<br /><br /><br />Then I mix it (a quick whip with the wrist) with a fork until it comes together.<br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dlxF7Kyj5WI/T5xmcNNGjdI/AAAAAAAAAOE/Cqnk43dZktU/s1600/IMG_1860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-dlxF7Kyj5WI/T5xmcNNGjdI/AAAAAAAAAOE/Cqnk43dZktU/s320/IMG_1860.JPG" width="320" /></a></div><br /><br />Enjoy!Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-24774556269013232642012-03-15T22:29:00.000-07:002012-03-15T22:29:10.237-07:00Triple Chocolatly Goodness<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Arial;"></span></span><br /><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It's the middle of March, and it snowed the other day. It rained today, but it was a cold monsoon, slushy, icy kind of rain. Since I am still getting over the flu that knocked me out this past weekend, this weather feels extra cold. While I am not up for an outside winter adventure with the kids and I can't luxuriate in a hot bath (at least not until the kids go to bed), I can turn on the oven and play with chocolate. There isn't much better, especially this time of year, than having the oven on, warming my kitchen and infusing my house with the smell of baking chocolate.</span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">While Auggie napped in his super cozy fleece sleep sack, Charlie and I worked on our cold, wintery, wet afternoon projects: brownies (me and her) and painting (her).&nbsp;&nbsp; Because baking brownies is so easy and almost impossible to mess up, it is one of my favorite treats to bake with Charlie, and because she loves chocolate and loves to stir, this is a perfect yucky day activity.&nbsp;&nbsp; One of the best reasons to bake for no specific reason, especially in the middle of winter, is the bone warming heat that the oven generates and the soul warming treat that comes out of that oven. Second to that is being able to share our creations with friends and family.</span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I haven't met anyone who doesn't love these brownies -- even non-brownie people love them. &nbsp;Actually, one of my nephews isn't a fan, but his reason was that they were "too chocolaty," but I don't view that as a problem--do you?</span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://1.bp.blogspot.com/-HibrOPIoNIg/T2K0jQexVgI/AAAAAAAAANA/jAez1UEOfN4/s1600/IMG_1237.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HibrOPIoNIg/T2K0jQexVgI/AAAAAAAAANA/jAez1UEOfN4/s320/IMG_1237.jpg" width="240" /></a></span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://4.bp.blogspot.com/-mnDa8oxIhBA/T2K0vR4OFwI/AAAAAAAAANI/ni4Kl5uZlzI/s1600/IMG_1324.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-mnDa8oxIhBA/T2K0vR4OFwI/AAAAAAAAANI/ni4Kl5uZlzI/s320/IMG_1324.jpg" width="240" /></a></span></div></div><div style="font-family: Times; text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div></div><br /><br />Here are more photos of our fun this afternoon and, of course, the recipe. I have included the amount for all-purpose flour&nbsp;needed for the traditional recipe--but, the almond meal/brown rice flour combo is, I feel, much better.<br /><br /><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PVRtLT1imPg/T05rZ3d9HgI/AAAAAAAAAMY/QgcLmayiGWo/s1600/IMG_1235.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PVRtLT1imPg/T05rZ3d9HgI/AAAAAAAAAMY/QgcLmayiGWo/s320/IMG_1235.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tCNlYFo__og/T1eiPuTa8II/AAAAAAAAAMg/piwsi2lTUJo/s1600/IMG_1241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-tCNlYFo__og/T1eiPuTa8II/AAAAAAAAAMg/piwsi2lTUJo/s320/IMG_1241.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-noaC18MgCr0/T2F88RZ00vI/AAAAAAAAAMw/aENrG6S8QfE/s1600/IMG_1323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-noaC18MgCr0/T2F88RZ00vI/AAAAAAAAAMw/aENrG6S8QfE/s320/IMG_1323.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8fSr14MLLmA/T2FqTlkYZzI/AAAAAAAAAMo/ytUdr6gH5LU/s1600/IMG_1329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8fSr14MLLmA/T2FqTlkYZzI/AAAAAAAAAMo/ytUdr6gH5LU/s400/IMG_1329.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Super Fudgy Triple Chocolate Brownies</span></div><div class="separator" style="clear: both; text-align: left;"></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><br /></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">7&nbsp;ounces&nbsp;semisweet chocolate<i> in chip form or chopped</i></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3&nbsp;ounces bittersweet chocolate<i> in chip form or chopped</i></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">8&nbsp;tablespoons unsalted butter<i>&nbsp;(1 stick), cut into quarters</i></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3&nbsp;tablespoons&nbsp;cocoa powder<i>&nbsp;</i></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3&nbsp;large eggs<i>&nbsp;</i></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1&nbsp;cups&nbsp;granulated sugar<i>&nbsp;200g</i></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2&nbsp;teaspoons&nbsp;vanilla extract<i>&nbsp;</i></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2&nbsp;teaspoon&nbsp;table salt<i>&nbsp;</i></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup <i>(45g)</i> almond flour</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup <i>(55g)</i> brown rice flour</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">(for the Gluten Lover’s use 1&nbsp;cup&nbsp;unbleached all-purpose flour<i>&nbsp;5 oz</i> rather than the 2 flours above)</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">5 ounces semi sweet chocolate chips</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><br /></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Heat oven to 350 degrees.<br /><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Line 8-inch square pan with foil and spray with nonstick cooking spray. This makes it easy to remove the brownies from the pan once they have cooled.</span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">In medium heatproof bowl set over a pan of gently simmering water, melt the chocolate pieces and butter, stirring occasionally until mixture is smooth.&nbsp;</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Or, melt the chocolate pieces and butter in the microwave. Microwave on high for one minute and whisk. Microwave in 30 second intervals, whisking after each 30 seconds, until smooth.</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Whisk cocoa powder into the melted chocolate until smooth. Set aside to cool.</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Whisk eggs, sugar, vanilla, and salt&nbsp;</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">together</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">&nbsp;in medium bowl until combined, about 15 seconds.&nbsp;</span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Whisk warm chocolate mixture into egg mixture.</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Lightly fold in flours with a spatula, add chocolate chips, mix until just combined--do not over mix (more of an issue when using all-purpose flour).&nbsp;</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Pour mixture into prepared pan, bake until toothpick inserted in center comes out mostly clean, but with a small amount of sticky crumbs clinging to it, check after 30 to 35 minutes.</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Leave in pan until cool.</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Use the over hanging foil as handles, gently pull the brownies out of the pan to finish cooling.</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">These brownies will not cut well if they are too warm. Also, it is best to wipe the knife between each cut. I tend to cut the square into 16 pieces.</span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px Baskerville; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">These brownies can be wrapped in plastic and refrigerated or frozen.</span></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Enjoy!<br /><br /><br /></div><div style="text-align: left;"><br /></div>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-47686773023347132932012-02-20T19:16:00.000-08:002012-02-20T19:16:42.697-08:00Best Laid PlansI am finally going to make some cheese. I eat a lot of cheese, but I've never made it before.<br /><br />While I was breast feeding little Auggie I had to give up a few of my favorite things: broccoli, cauliflower, brussels sprouts, bok choy and cheese. I knew that I was missing cheese, but I guess I missed it more than I realized. One day, while at Whole Foods, I found this cheese making kit and I had to have it. It has been sitting in my kitchen for months, looking at me, waiting.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6CQ68b87Jmk/T0FQSUThKyI/AAAAAAAAALI/W6tsyCGCJWk/s1600/IMG_1178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-6CQ68b87Jmk/T0FQSUThKyI/AAAAAAAAALI/W6tsyCGCJWk/s320/IMG_1178.JPG" width="320" /></a></div><br />Now that cheese is back on my "can eat" list, I'm going to try it out. We are also spending a lazy weekend with friends up on San Juan Island. This place always invites a lot of rest and kitchen creativity. Along with this cheese I am also going to bake up batch of G-free brownies, and my<a href="http://www.blogger.com/blogger.g?blogID=3359319964670325804#editor/target=post;postID=1961655370257008276" target="_blank"> original peanut butter chip/chocolate chip cookie</a>. One of our friends is going to try a milk poached whole chicken for dinner tonight--should be interesting.<br /><br />(After a few hours)<br /><br />Even the best laid plans may not work out. Due to timing issues and failing to ensure that I had all the ingredients on hand, I still have not made cookies or brownies. As for the cheese, I just got lazy. Kind of. I decided that I had to go on my all time favorite run, make a fort with Charlie and help Aug with his pulling-up-to-standing technique. Not a bad trade off. Charlie did spend some time in the garden looking for something for our table. This is what she brought in:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Do5DAAT__Oo/T0HDXebZlnI/AAAAAAAAALQ/oexK7y3HYA0/s1600/IMG_1185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Do5DAAT__Oo/T0HDXebZlnI/AAAAAAAAALQ/oexK7y3HYA0/s320/IMG_1185.JPG" width="320" /></a></div><br /><br />Alas, no baking. But, there are two whole chickens doing their thing in the two ovens. Like my best laid plans, our friend decided to not go with the milk braised chicken. Instead, one chicken is being simply roasted--always super yummy. The 2nd chicken, after being browned, is in a giant pot in the oven sitting on a pile of onions, brussels sprouts, red potatoes, carrots, white wine, chicken stock, and garlic. I love being up at the cabin.<br /><br />(After a few more hours)<br /><br /><a href="http://2.bp.blogspot.com/-PpLHomS6X18/T0HulkcV1GI/AAAAAAAAALY/1hJNKQEr2j4/s1600/IMG_1187.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PpLHomS6X18/T0HulkcV1GI/AAAAAAAAALY/1hJNKQEr2j4/s320/IMG_1187.jpg" width="240" /></a><a href="http://3.bp.blogspot.com/-Cmul2jHEwCw/T0Huzrud1KI/AAAAAAAAALo/jh0n9WA8VGA/s1600/IMG_1192.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-Cmul2jHEwCw/T0Huzrud1KI/AAAAAAAAALo/jh0n9WA8VGA/s200/IMG_1192.jpg" width="150" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FuCpMN5LbsE/T0ML2kNa4GI/AAAAAAAAAMI/EwW40OXRspI/s1600/IMG_1193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-FuCpMN5LbsE/T0ML2kNa4GI/AAAAAAAAAMI/EwW40OXRspI/s320/IMG_1193.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I was able to bake the cookies, so yummy.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Anewryd1SkE/T0HxCfHDe5I/AAAAAAAAAL4/szml5OO5WlU/s1600/IMG_1198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Anewryd1SkE/T0HxCfHDe5I/AAAAAAAAAL4/szml5OO5WlU/s320/IMG_1198.jpg" width="240" /></a></div><br />Enjoy!<br /><br />Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com2tag:blogger.com,1999:blog-3359319964670325804.post-91202145869503360482012-02-02T21:47:00.000-08:002012-02-02T21:47:48.150-08:00It's Crazy in Here<div class="separator" style="clear: both; text-align: center;">I've lost count of the number of projects/things to do residing on my counter. Here is what you don't see: post pumpkin muffin mess, dishes from the kid's dinner, my dinner prep, and a little fake Nemo fish growing in a bowl (see photo at the bottom of this post). At least I'm eyeball deep in artwork (the purple thing is Charlie's Octagon Octopus from "O" week at school).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_QXuEvn8S1A/TytjoRoOqhI/AAAAAAAAAKo/8bJeXHHKIZs/s1600/IMG_1090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_QXuEvn8S1A/TytjoRoOqhI/AAAAAAAAAKo/8bJeXHHKIZs/s400/IMG_1090.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Charlie has a new and exciting addition to her art area--a jet pack that she made at school. They are at the tail end of their solar system and space exploration series at school. For the last few weeks I have been re-learning about planets and non-planets from a preschool perspective, it's pretty interesting stuff. It might be hard to tell, but her jet pack is made from a cereal box covered with foil, Duck Tape as straps and even includes orange/red streamers representing propulsion flames. When we got home from school she put it on upside down (the flames on the top, not the bottom). I politely mentioned that it was on upside down. Well, she quickly informed me that she could wear it anyway that she wanted. I think I might be in trouble with this little one, but you gotta love her independence.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PbYY0B0ID8c/TytjmfkSLQI/AAAAAAAAAKg/GyukQb39E_E/s1600/IMG_1089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-PbYY0B0ID8c/TytjmfkSLQI/AAAAAAAAAKg/GyukQb39E_E/s320/IMG_1089.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">One of the best parts of my cluttered counter are the projects that are just starting to take shape. This past summer Charlie and I (mainly me) tended to our garden. As a result she is really into planting, harvesting, flowers, digging and watching seeds turn into baby plants. It will be great to watch August learn about the garden this summer--hopefully by then he will have dropped the need to put everything and anything in his mouth. Anyway, I stopped by <a href="http://www.citypeoples.com/gardenstore/" target="_blank">City People's</a> today and picked up some early Spring seeds and windowsill starting containers. As of dinner this evening we have a few different lettuce options, cilantro, green onions and (for fun) spaghetti squash seeds nicely tucked away in their little dirt beds. Grow well little seeds.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EeL6vn5XP6o/TytjkznsKEI/AAAAAAAAAKY/RQdSVLCHoPo/s1600/IMG_1088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-EeL6vn5XP6o/TytjkznsKEI/AAAAAAAAAKY/RQdSVLCHoPo/s320/IMG_1088.JPG" width="320" /></a></div><br /><div style="text-align: center;">And here is Nemo.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hvRSzE4TSHM/TytvCFri6eI/AAAAAAAAAKw/Rb7ZH9_dpUs/s1600/IMG_1094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-hvRSzE4TSHM/TytvCFri6eI/AAAAAAAAAKw/Rb7ZH9_dpUs/s320/IMG_1094.jpg" width="240" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Until next time, Enjoy.</div>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-45053255495090169422012-01-29T21:25:00.000-08:002012-01-29T21:25:13.310-08:00Have old bananas?<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Make chocolate cupcakes.</b></span></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xgG_FA-Anmg/Tx-tXNEFWZI/AAAAAAAAAKI/Sk4qGuev3BY/s1600/IMG_0827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="400" src="http://3.bp.blogspot.com/-xgG_FA-Anmg/Tx-tXNEFWZI/AAAAAAAAAKI/Sk4qGuev3BY/s400/IMG_0827.jpg" width="300" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I bet you thought I was going to suggest banana bread. Don’t get me wrong I love banana bread, but I’m very picky about my banana bread. I love most nuts, but not in baked goods. So banana bread with walnuts or pecans? No go. Also, a lot of versions end up as greasy banana bread gut bombs; which isn’t appealing to me at all. But,&nbsp;I do like chocolate. And as Valentine's Day is right around the corner, and I make these all the time, I figured that I would share my yummy chocolate/banana cupcake recipe.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I discovered the <a href="http://www.cannellevanille.com/2010/01/chocolate-banana-and-teff-cupcakes-and.html">inspiration</a> for this chocolate cupcake recipe before Charlie's 3</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><sup>rd</sup></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">&nbsp;</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">birthday. She loved them and so did all the gluten eaters at her party. A&nbsp;</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">chocolate cupcake recipe that calls for about three very ripe bananas and chocolate? I couldn’t resist. If I am going to have chocolate, a moist, dark chocolate cake is good, a great truffle is pretty hard to pass up and a fudge-like brownie is ideal (especially with vanilla bean ice cream). But Charlie, oh my little Charlie, she loves chocolate in any form equally. She loves, loves, loves chocolate and loves to help me bake, so this is perfect.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HBr7B5e7g04/TyBC9J_6-4I/AAAAAAAAAKQ/oNieFKdWef4/s1600/cupcake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HBr7B5e7g04/TyBC9J_6-4I/AAAAAAAAAKQ/oNieFKdWef4/s320/cupcake.jpg" width="238" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">An added bonus about this recipe is that it isn’t bad for you. How often do you find a cake recipe that has a decent amount to fiber in it? Did I mention that they have chocolate chips in them? And because it is filled with pretty wholesome ingredients I’m ok if Charlie wants to have one day after day. It feels good to be able to say “yes” to her as often as I can. Between Celiac and her being three and a half I find myself saying “no” more than I like. When she wakes up from a nap and asks for a cupcake, “with your frosting mama,” I can say, “sure, if you help me mix the frosting,” and feel good about it.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I have made a conscious effort to find and make treats, like these cupcakes, as healthy as possible, which allows Charlie, and soon Auggie, to be able to have them more frequently. I have noticed that when I can say “yes” to her pleas for a cupcake or other “treat,” she will want it for a few days and then move on to something else. I bet that if I said “no” to her requests she would fixate on whatever it is she wants and then go overboard. It is amazing to see her have a cookie or cupcake and ¾ of the way through, stop eating it and ask me to save the rest for later—I love that. While I am not a nutritionist, I’m assuming that since most of the sweet things that she does eat do have some good-for-you elements, they don’t affect her body the same way that other overly processed sweets would. She gets super excited about them, is very appreciative, and says “thank you mama for the cupcake” over and over again while jumping and smiling. But there isn’t that crazy frenzy after she eats them, or tantrums if I say that she can’t have one.&nbsp;</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Her love of chocolate is amazing and to see her get so excited about it and these cupcakes makes me smile. They're also so, so, so easy to put together that Charlie can really help. She can’t crack an egg yet, but she is a great stirrer, and we are working on her egg cracking skills.&nbsp;</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">There are a lot of articles encouraging everyone to eat more whole grains and to use other flours besides white all-purpose flour. I think that this recipe is a great way to experiment with different grain flours because it is easy, the flours can be bought in small bags for not a ton of money and are sold in larger mainstream grocery stores. The trick is to keep enough bananas around so that you have three that are over ripened.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I always make the full batch and freeze most of them; they freeze really well. When I pull a couple out of the freezer to eat, I don’t let them defrost on the counter. I put them in the microwave for a few seconds. As a result, the cake defrosts of course, but the chocolate chips soften up, almost becoming little pockets of molten chocolate—not a bad thing to find when you take a bite, right?</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Chocolate/Banana Cupcakes</b></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Makes about 24 standard cupcakes. Pre-heat oven to 350*</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">300g ripe bananas</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">150g cane sugar</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 eggs</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80g light olive oil</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4oz applesauce</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2tsp vanilla</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100g teff flour</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">25g millet flour</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">25g brown rice flour</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50g almond meal</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">20g cocoa powder</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1Tbsp psyllium husk powder</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2tsp salt</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2tsp baking soda</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100g chocolate chips (I have been using 50g semisweet and 50g bittersweet)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a medium bowl, mash the bananas and set aside (I use a fork).&nbsp;</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a separate bowl whisk together the teff flour, millet flour, brown rice flour, almond meal, cocoa powder, psyllium husk powder, salt and baking salt.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Using a whisk, in a medium/large bowl, mix the sugar, eggs, olive oil, applesauce and vanilla. Stir in mashed bananas.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine the wet and dry ingredients, mixing until combined.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Stir in the chocolate chips.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spoon into non-stick sprayed and lined cupcake pan, filling them about ¾ of the way full. Bake for about 20 min or until a toothpick inserted comes out clean.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Let the cupcakes sit in the pan for a few minutes, then have them cool on a cooling rack.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Once cool, frost with your favorite frosting, or not. These cupcakes do not require frosting to be yummy.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The batter can also be baked in loaf form and then sliced and eaten like a tea bread or pound cake. The cooking time for the loaf pan is different: bake in a greased pan for about 40 min.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Frosting:</b></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Charlie’s favorite is a chocolate cream cheese frosting, which is ideal for me as I can mix a small batch of it together in a bowl with a fork in only a couple of min.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For the full batch of cupcakes:</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">16 ounces (2 packages) of room temp cream cheese</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup powdered (confectioner) sugar</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 TBSP cocoa powder</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp vanilla extract</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine all the ingredients in the bowl of an electric mixer.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">With a paddle attachment, mix on medium low until well combined.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Frost the cupcakes.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Omit the cocoa powder for a vanilla cream cheese frosting.&nbsp;</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For Valentine's Day, add a couple, or a few, drops of red food coloring to the vanilla frosting to make it pink.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy.</span>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-78924582706637261812011-12-30T14:56:00.000-08:002011-12-30T20:44:47.773-08:00Between Christmas and New Years<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G60MYIp7jjc/Tvq5jmF7osI/AAAAAAAAAJc/lhiMGNlA69M/s1600/IMG_0649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif;"><img border="0" height="400" src="http://4.bp.blogspot.com/-G60MYIp7jjc/Tvq5jmF7osI/AAAAAAAAAJc/lhiMGNlA69M/s400/IMG_0649.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">August has new teeth!!! His bottom two teeth broke through sometime before Monday evening. Even though they showed up a day late, I couldn't help but start singing, "</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i style="mso-bidi-font-style: normal;">all I want for Christmas are my two front teeth, my two front teeth, my two front teeth</i></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">." He thought that was hilarious, as did Charlie who started singing with me, which made Auggie laugh even harder. Now that he has the two bottom teeth, the upper teeth should show up in a few weeks. Not only will he be that much cuter, he will also start using them, which means that his food choices will soon become much more interesting--this is very exciting for Mom.</span><br /><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I love Christmas and I am so excited that Auggie's teeth arrived on, if not just after, Christmas. Once turkey day is over I am quick to put our Christmas tree buying day on the calendar and start planning the decorating, present and food frenzy. Our Christmas celebration actually begins on Christmas Eve, which has always been the big night for my side of the family. Our Eve dinner has historically revolved around a fondue feast and then gift exchange.&nbsp;</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Our dinner always begins with a cheese fondue appetizer, followed by savory fondue with various meats and seafood and assorted sides.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As the primary food planner and chef on my side of the family (historically I've been my mother's sous chef, but I've graduated to more of a collaborative role with her and my brother in law) I am responsible for a few of the dishes on Christmas Eve; the G-Free cheese fondue, blanched veggies for dipping in the cheese fondue, G-Free mac-n-cheese, and a veggie side to go with the meat fondue.&nbsp;</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We used to serve this a cheesy potato dish that could just about kill you, of course, it tasted so, so, so good. The dish is basically shredded potatoes mixed with onions, sour cream, various cheeses, spread out in a casserole pan, topped with butter coated smashed corn flakes and then baked until molten and bubbly.&nbsp; Super.&nbsp; </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Yummy.&nbsp;</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I can't remember exactly how it happened, but a few years ago I offered to make my triple cheese mac-n-cheese, instead of the potato dish, and it has stuck (perhaps the grand kids liked the idea of mac-n-cheese more than potatoes). So, now I make two giant pans of my mac-n-cheese: one for the kids, which is made without a bread crumb topping, and another for the rest of us who love the crunchy topping. My mac-n-cheese didn't start out G-Free, but it is now and I think everyone loves it, but really, who wouldn't love three types of cheese melted together, mixed with noodles and topped with butter coated breadcrumbs? Did I mention that it is G-Free?</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1jju8bBt0PM/TvueN0bYzYI/AAAAAAAAAJo/72t58vLS274/s1600/macncheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-1jju8bBt0PM/TvueN0bYzYI/AAAAAAAAAJo/72t58vLS274/s320/macncheese.jpg" width="271" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Usually it is a rough, pinch here and handful there type of recipe and definitely not low-cal. But I tried to measure it out this time. I used four 12 oz packages of Bionaturae G-Free Penne pasta, but I will divide everything by two so that the recipe is more manageable and will fit into a single 9x13 pan.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mac-n-Cheese</span></b><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 12 oz bags of Bionaturae G-Free Penne Pasta (or Macaroni Pasta)</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 stick of butter</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 cup brown rice flour</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tsp salt</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 tsp cayenne pepper</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 cups milk</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 ounces Sharp Cheddar cheese shredded</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 ounces Monterey Jack cheese shredded</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 ounces Gruyere cheese shredded</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 loaf G-Free bread of choice (I have been using Udi's G-Free Millet-Chia sliced bread and I don't use the end pieces.) torn into pieces.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 stick of cold butter cut into 6-8 pieces</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For the bread crumb topping:</span></b><br /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pulse the bread and butter in the Cuisinart (or other food processor) for about 20 - 30 seconds.</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For the pasta:</span></b><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Boil the pasta according to the directions on the package.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">While the pasta is cooking, grate the cheeses and measure out the milk, flour, and butter, setting everything aside.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Drain the pasta and put the pot back on the stove, adding the butter to the pot.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When the butter has melted, add the flour, salt and cayenne pepper into the melted butter, whisking until the mixture has lightened a bit and is fragrant.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Slowly add the milk, whisking constantly which will prevent the milk from burning.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">While constantly whisking, make sure that the milk comes a low boil to ensure that it thickens properly.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When the milk mixture thickens after a few minutes, and resembles heavy cream, turn off the heat and stir in the shredded cheeses.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When all the cheese has melted,&nbsp;add the pasta to the cheese mixture.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spoon the mac-n-cheese into a 9x13 inch baking dish and cover with the bread crumbs.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake in a 400 degree oven until top is golden brown, about 15 - 20 min.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I always make this a day or two before I actually need it, saving the baking step for when I want to serve it. As it will have been in the refrigerator, it will be cold and will need to bake longer (about 45 min). I start it in the oven covered with foil, so that the top doesn't burn, and then remove the foil for the last 20 min</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This mac-n-cheese freezes amazingly well, either before it is baked or after, if you want to save the leftovers.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This can be made with the same amount of traditional wheat pasta and wheat flours.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy</span>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-83144696166261364512011-12-19T10:42:00.000-08:002011-12-19T16:13:35.382-08:00Something for Everyone Cookie Exchange: Gluten Free and Full of Gluten<br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-stlbxTDva9Q/Tu94lOBpElI/AAAAAAAAAIQ/KfNBwuudoow/s1600/IMG_0613.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-stlbxTDva9Q/Tu94lOBpElI/AAAAAAAAAIQ/KfNBwuudoow/s320/IMG_0613.JPG" width="320" /></a></div>“Firsts” are happening a lot in our house these days, but more often with August. His first real oatmeal, first night in his crib, first time having his picture taken with Santa. I love “first” experiences, especially the monumental “firsts.” Yesterday we had somewhat of a monumental “first,” but this time for Charlie and I. She was invited to a cookie exchange. Cookie exchanges are a ton of fun, especially for cookie/sugar hungry kids and it is a great way to see and taste something new. But Charlie was the only G-free kid there, and I was the only mom baking and bringing G-free cookies, or so I thought. It turns out that our host, who has three kids under three and a half years old, made a huge effort to include Charlie and made two batches of G-free cookies in addition to making the rest of the food for the party. I don't think she slept the night before. And another mom made macaroons, with Charlie in mind, which are naturally gluten free.<br /><br />It was a wonderful surprise and felt great to know that the moms of Charlie's little pre-school friends wanted to make the effort to ensure that she felt included. I was pretty sure that we weren't going to be able to participate in the "exchange" portion of the party, so it was a thoughtful surprise. I will admit, though, that I am still not quite sure how to navigate the situations when someone, who usually uses wheat flour, makes something gluten free. The cross contamination potential is there, but how much is too much? How sensitive is she really? I know what a crouton will do to her, but not what a batch of G-free cookies mixed in a clean mixer that is also used for wheat flour will do to her. We are living and learning.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">As Charlie gets older and is becoming more involved in the world outside of our house, she is also being exposed to and put in situations where she is the odd girl out. While she can do anything she wants, she can’t eat anything that she wants. For example, at school she gets special snacks, such as G-free pretzels, while the rest of the class has Annie’s Cheddar Bunnies. That can be difficult for a kid, even for adults. But I do believe that one positive aspect about being diagnosed with Celiac so young is that she will ultimately learn, much more quickly than she would have otherwise, that she can’t have everything that she wants, that other people can eat/do things that she can’t, and that sometimes life isn’t fair. Those aren’t fun lessons to learn, but they are essential to understand if she wants a fun, happy and somewhat contented life.<br /><br /></div><div class="MsoNormal">Now that I’m an adult, I can look back and see that learning, sooner rather than later, that not everything needs or can be equal all the time and that sometimes life isn’t fair, is in fact a great thing. But try explaining that to three and a half year old. My goal, in guiding her through this process, is that she will understand that it is o.k. that someone else has something that she doesn't or can’t have. I want her to be able to focus more on and celebrate the things that she has and can do. Even though she couldn't eat most of the cookies at the cookie exchange, she was there, having fun with her friends. Ultimately, that is the point of the cookie exchange in the first place, right? To bring together great friends, share and have a ton of fun running, squealing and laughing. She had to say, “No thank you” when someone offered her one of the gluten filled cookies but she handled it well, and was then able to proudly say, “have one of our cookies, they're good.”<br /><br />That is where I came in. Until she can bake her own stellar cookies, I need to bake the stellar cookies for her. So, for this “first” cookie exchange, I baked two kinds of cookies.&nbsp;I haven’t worked on and figured out my own snickerdoodle recipe, but I wanted to bring them. So I used a recipe from another G-free baker/blogger, "<a href="http://www.eatthelove.com/2010/06/gluten-free-snickerdoodles-very-first-html/">Irvin Lin's snickerdoodle recipe.</a>"&nbsp;These are great. Justin, who is very particular about snickerdoodles loved them.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-STRGz8kReo0/Tu94j6YZdEI/AAAAAAAAAII/Ril9AGJG8ZI/s1600/IMG_0608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-STRGz8kReo0/Tu94j6YZdEI/AAAAAAAAAII/Ril9AGJG8ZI/s320/IMG_0608.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The second cookie is my version of the Whoopie pie, but bite size. I used my Chocolate Banana Cupcake recipe (I will post that recipe in a separate post) and a vanilla cream cheese filling. Each little Whoopie pie has an M&amp;M on top. M&amp;M's are G-free, as are some of the other best candies out there--Reese's Peanut Butter Cup, anyone?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DyBpkMDU-4o/Tu9_tZPMr_I/AAAAAAAAAIg/Imf85KYCeSs/s1600/IMG_0615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DyBpkMDU-4o/Tu9_tZPMr_I/AAAAAAAAAIg/Imf85KYCeSs/s320/IMG_0615.jpg" width="240" /></a></div><div class="" style="clear: both; text-align: left;"><br />The cookie exchange was a huge success. Charlie had a great time with her friends and I was able to have coffee and chat with a few great women/moms. Not only did we come home with some tasty little treats, but Charlie was allowed to borrow her friend Emmett's Halloween costume. She wore it for the rest of the day, even during her nap and to a quick visit to my parent's house.</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-P7ZNDiEC2XU/Tu-BlJct5LI/AAAAAAAAAIo/j1MmfgCzspE/s1600/CIMG0885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-P7ZNDiEC2XU/Tu-BlJct5LI/AAAAAAAAAIo/j1MmfgCzspE/s320/CIMG0885.JPG" width="212" /></a></div><div class="" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: left;">Enjoy.</div><div class="" style="clear: both; text-align: left;"><br /></div></div>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-64551233528836612192011-12-12T10:36:00.000-08:002011-12-12T12:45:01.718-08:00Loving the glitter.<a href="http://4.bp.blogspot.com/-yBrkx_6C4tw/TuZCtGBfr_I/AAAAAAAAAH4/ZW_wcp661Qo/s1600/IMG_0518.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yBrkx_6C4tw/TuZCtGBfr_I/AAAAAAAAAH4/ZW_wcp661Qo/s320/IMG_0518.jpg" width="240" /></a>I now know why, at least partly why, I had kids. I really love book stores and art supply stores. Since having kids I am allowed, if not overly encouraged, to spend a lot of time in both places. Charlie is my little artist. She loves painting, drawing, gluing, using scissors&nbsp;(especially the fancy edged craft scissors), using glitter, puff balls, stickers and squiggly eyes. She has even gotten into my giant box of tooth picks in her quest to realize her artistic vision. As a result I am finding these silly tooth picks in the oddest places, but not in the box, where they belong, when I need to test to see if a cupcake is finished baking. I'm counting myself lucky that I haven't stepped on one.<br /><br />As you can see, Charlie's art area in the kitchen is overflowing with completed projects, drying projects, in the process projects and future project material. It is difficult to keep this area orderly. But it is from this craziness that she has created some really fun and beautiful things.<br /><br />The holiday season is in full swing here, and because of an overly successful trip to the local art store, our floors are covered with red, green and silver glitter. While the little one naps, Charlie and I are working on a series of crafts: christmas trees, snowmen, paintings and ornaments.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iVLiSPhdFBU/TuZEkDyY5LI/AAAAAAAAAIA/G3oBbJDgk4Q/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-iVLiSPhdFBU/TuZEkDyY5LI/AAAAAAAAAIA/G3oBbJDgk4Q/s320/IMG_0511.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Yesterday morning we brought together glitter, styrofoam, glue and puff balls to make these little christmas trees. Today, after school, I am looking forward to making snowmen; hopefully Charlie is too.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy your day.</div>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-31928082189132838612011-11-27T22:49:00.001-08:002011-12-06T12:56:46.387-08:006 months already--solid food here we come<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JJFPXTtcXwU/Ttv6RChuerI/AAAAAAAAAHg/aGB7assnXf4/s1600/sweetlentil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="67" src="http://1.bp.blogspot.com/-JJFPXTtcXwU/Ttv6RChuerI/AAAAAAAAAHg/aGB7assnXf4/s400/sweetlentil.jpg" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">August is six months old today. I can't believe that he is half a year old already. Some days I have a hard time believing that I'm either old enough or mature enough to be a mom in the first place. I look around at my "mom" peers and think, wow, I'm actually one of them. But they seem so put together, like they actually know what they are doing. I'm still following the "fake-it-till-I-make-it" plan; feeling very proud on days when the little ones are smiling, nap well, we are able to be on time (at least once) and I can shower and brush my hair.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Now that he's old enough to do so, it is time to explore solid foods.&nbsp;It has been three years since I first dove into making baby food. And now I am pureeing all over again. This time a bit wiser and probably a bit more easy going. I learned a lot when Charlie and I started exploring the world of solid food.&nbsp;With all the day to day need to do's and even want to do's I have a lot going on, but making Auggie's (and Charlie's) food is super high on my list--way higher than brushing my hair (that is why someone invented hair rubber bands, right? I am even thinking about looking into the dry shampoo thing; lazy, maybe, efficient, absolutely.)&nbsp;Some may think that making food for a baby is hard or time consuming, but with the right tools, it isn't that hard. And I have found that making my own food for the little ones helps speed up the transition between super pureed and chunky/textured and then finger food. And with a three and a half year old, I am all about having them eat similar if not the same things as soon as possible.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Since Charlie was my trial baby, there were probably equal number of hits and misses when it came to my homemade food; and Auggie is definitely benefiting from what Charlie and I learned. I did splurge and bought him new ice cube food trays, a new food mill, and bibs. I bought a ton of bibs, this boy drools, a lot, and is an always-puts-his-hands-in-his-mouth kind of guy, which makes for messy meals. He receives a lot of hand me downs, so new food products are the least I can do.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><a href="http://1.bp.blogspot.com/-twF358bQ4Dw/TtyC0oTX8cI/AAAAAAAAAHo/bZm830yB_dI/s1600/IMG_0363.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="200" src="http://1.bp.blogspot.com/-twF358bQ4Dw/TtyC0oTX8cI/AAAAAAAAAHo/bZm830yB_dI/s200/IMG_0363.jpg" width="150" /></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">My little guy is growing, growing, and growing fast. His rarely satisfied tummy proves it. While some recommend not introducing solids, at all, until 6 months, August couldn’t wait. He has been excitedly gobbling up apple sauce, avocado, peas, sweet potato, banana and even a little rice cereal (not my favorite option as it seems really boring, but what are you going to do?) since he was about 4 months and 3 weeks old.</span><br /><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This past week I ventured into red lentils; Charlie loved red lentils. I would make and freeze batch after batch after batch for her. Mixing them with avocado, assorted veggies, quinoa, and even yogurt. We’ll see what Auggie thinks after the second&nbsp;or third&nbsp;taste. His first&nbsp;exposure was not love, but not hate. At this point he loves anything with avocado, but sweet potato seems to be his absolute favorite.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Charlie loved sweet potato puree as well, and now loves them cut into wedges and roasted. I ask, "How about sweet potato fries with dinner?" Then I usually follow up the question with a little tune/chant and dance I made up: <i>sweet potato, sweet potato, sweet potato fries</i>.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">At first I chose to roast and then puree a whole sweet potato for August, while also making fries for Charlie. Once I new that Auggie was OK with and loved sweet potato, I've started making the same for both. Obviously Aug cannot eat a fry like Charlie and she isn't interested in pureed food, but if I smoosh-up a wedge, he can eat all he wants. I have found that this recipe, while really easy and simple, is a crowd pleaser, even with the adults.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Sweet Potato Fries</b></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pre-heat oven to 400 degrees</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cut a washed sweet potato up into equal sized wedges (as narrow or wide, as long or short as you like)</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spread the wedges on a foil lined baking sheet.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Drizzle with olive oil.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Evenly grind/sprinkle salt and pepper on wedges along with a few pinches of Herb de Provence.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Toss together</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake for 10-15 min.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Flip wedges over and continue roasting until they are fork tender.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Feel free to bake them longer or shorter depending on how crunchy you like them. The time will also need to be different if the wedges are thicker or thinner. Currently, I am cutting the wedges pretty thick, which guarantees that there is a large quantity of soft insides for August.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QiZjfWWmKCE/Tt2gBaE4BvI/AAAAAAAAAHw/EYKb39j0FOo/s1600/IMG_0398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-QiZjfWWmKCE/Tt2gBaE4BvI/AAAAAAAAAHw/EYKb39j0FOo/s320/IMG_0398.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I should also note that roasting a sweet potato for pureeing is very easy.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Wash a sweet potato, using a fork, poke a few holes in the skin and place on a foil lined baking sheet.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roast until the yam is fork tender, remove from oven and let cool.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It is almost impossible to overcook the sweet potato. I completely forgot about one in the oven once and it turned out great. I think it was in there over an hour, the skin was almost completely burned, but the inside was close to perfect.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spoon out the soft insides into a bowl and mix with a fork until smooth.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">If a smoother consistency is desired, feel free to whizz it up in a food processor.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy</span></div>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com1tag:blogger.com,1999:blog-3359319964670325804.post-85980435774052887462011-11-15T19:49:00.001-08:002011-12-06T21:27:27.412-08:00Chocolate Chip Cookie--Part2<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I was going to write about my pie dough recipe, it is Turkey day this week after all. But you know, sometimes things just don't go as planned. I'm not the best with that, but what are you going to do, I'm working on it. The funny thing is, Charlie just taught me how important and more fun it is to make the bounce back, from something yucky or not working out just right, as quick as possible. Long story short, on Thursday our day started out great, then she ate a crouton (old fashion style from wheat bread), took a nap and woke up with a tummy ache. She then proceeded to spend the next hour and a half in the bathroom as her body tried its best to bring every bit of that thing back up. Then, it was over, as fast as it came. A few Sesame Street videos, a little milk, water and quick visit from daddy and she was fine--back to her three and a half year old snarky self. Once everyone under four feet tall was happily asleep, I went back to my dough, but it didn't work out like I planned/envisioned. At all. That dough disaster and feeling disappointed and frustrated led me to realize that I was still bothered about and sad for Charlie and her afternoon, hours later. But why? Once she felt better she wasted no time dwelling on it and went straight back to being silly and not listening to me. She's a genius. It was like she was saying, "it's over mom, let's not do it that again, and can you pass me my purple crayon?" So, now I try again with the pie dough. In mean time, here are my imperfect G-free Chocolate Chip Cookies.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_hknCuGY0_8/TsM1SjrddLI/AAAAAAAAAG4/nJ4oOcJFVuw/s1600/pickingcookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="200" src="http://3.bp.blogspot.com/-_hknCuGY0_8/TsM1SjrddLI/AAAAAAAAAG4/nJ4oOcJFVuw/s200/pickingcookie.jpg" width="157" /></span></a></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Most, if not all, of my recipes are works in progress to a certain degree. But this chocolate chip cookie recipe, my G-Free version, is absolutely still in the “tweak it every time I make it” stage.&nbsp;I want to see this cookie’s development. By posting it now, I see where it is and then will be able to look back and see the changes that it has gone through.&nbsp;The first time I made chocolate chip cookies, way back when, I, like everyone else I know, followed the Nestle Toll House recipe. Because of my need to tweak and make little changes to recipes, I am confident that I only made the true Toll House recipe that first time. Since then I have experimented with different chip combinations, more flour, more or less brown sugar, more or less white sugar, adding a bit more vanilla, adding peanut butter… until I finally got to That Cookie.&nbsp;</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I made That Cookie for Justin during the first few months of our relationship and gave them to him for our first Valentine’s Day. He is a cookie guy, with serious opinions and preferences about cookies; luckily it passed his test. In August of 2005 Justin and I were married at my parent’s place on San Juan Island, WA. That same weekend was the San Juan Island County Fair and the cookies won a blue ribbon. About a month prior to our wedding I spent a weekend at my parent’s place making and freezing about 400 cookies for our wedding. Along with a bottle of champagne (one of my favorite things) our guests took home two cookies at the end of the night. Some people took more than their share of cookies and/or champagne, but luckily we planned for that and had enough of both so that everyone left happy.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">And so now I am starting all over again, this time G-free.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As I have mentioned, the original cookie has played a pretty big roll in my life. Who would have thought that a cookie would help find my husband, watch me get married, earn itself a blue ribbon and even help me get a job in the bakery of a catering company?&nbsp;</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Prior to being G-free, when I cooked or baked I knew that if I did or added A, then B would be the result. Now I feel like there are more wild cards, experimentation and “we’ll see how it works out” moments. The best part of this new version is that Charlie can help me mix, bake and taste test. This cookie has already been awarded, from her, an “Mmm, tastes good.” The trick is trying to get the texture and “bite” right. I don’t want it too dry, flat, crumbly, grainy or airy. Not only does the cookie need to taste good, but it has to feel good as well; there needs to be a certain weight to it when picked up.&nbsp;</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I will know when I have the right recipe the instant Justin tastes it—I can’t wait for that day.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">It took a long time to get the original recipe where it is now. This is why I like posting the current version of my G-Free chocolate chip cookie. Seeing the contrast between the two (one, the way I like it and the other, still very much in the works) is a great reminder that it takes a lot of time and effort to get the kinks out and end up with a recipe that I truly love and feel confident about. I have no doubt that I will be able to come up with a great new version of my cookie at some point. While the recipe below creates a pretty good cookie, it will receive more time and more love.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Gluten Free Chocolate Chip Cookie</b><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ¼ cup millet flour</span><br /><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://2.bp.blogspot.com/-DtXduDiZOpM/TsiZOehDPBI/AAAAAAAAAHI/JI82Rab6gOQ/s1600/dipcookie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-DtXduDiZOpM/TsiZOehDPBI/AAAAAAAAAHI/JI82Rab6gOQ/s320/dipcookie.jpg" width="240" /></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ½ cup amaranth flour<o:p></o:p></span></div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 TBSP psyllium husk powder<o:p></o:p></span></div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp baking soda<o:p></o:p></span></div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp salt</span></div></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 sticks butter, room temp</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ cup cane sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¾ cup brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ banana<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tsp vanilla<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 eggs plus 1 egg yolk<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">12 oz semi-sweet chocolate chips<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pre-heat oven to 375 degrees.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix the dry ingredients (flours through salt) in a medium bowl and set aside.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">With the paddle attachment, beat butter and sugars on medium until well combined and the color lightens a bit.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add the banana and vanilla and mix until well combined. Scrape the sides of the bowl.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add eggs and yolk one at a time, mixing well between each addition, periodically scraping the bowl.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add the dry ingredients in three additions, mixing until combined between each addition.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix in the chocolate chips.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spoon dough onto cookie sheets and bake until edges turn golden brown.<span class="Apple-style-span" style="font-size: 11pt;"><o:p></o:p></span></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy.</span></div>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com0tag:blogger.com,1999:blog-3359319964670325804.post-19616553702570082762011-11-09T22:26:00.000-08:002011-11-14T22:45:12.902-08:00Chocolate Chip Cookie - Part 1<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yl3Pj7Y2H3I/TroklgAROSI/AAAAAAAAAFA/Tzp-PIm-lsM/s1600/halfcookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="http://4.bp.blogspot.com/-yl3Pj7Y2H3I/TroklgAROSI/AAAAAAAAAFA/Tzp-PIm-lsM/s320/halfcookie.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Our kitchen has been gluten free for nearly two years. Back in February of 2010, our daughter Charlie was diagnosed with Celiac Disease. She was just over one and a half years old at the time. As a result of her diagnosis, all gluten, save the occasional flour tortilla and Justin’s beer, has been banished from the kitchen and pantry. After all the testing was over and her doctor finally gave me the green light to change her diet, I jumped right into the gluten free world and haven’t looked back.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">While she is absolutely one of the greatest things in my life, I have also come to realize that she is lucky to have a mom who’s skill set revolves around the kitchen. I can’t imagine what her childhood and adult life would be like if I didn’t like being in the kitchen, willing to learn how to bake and cook, from scratch, gluten free. The number of G-Free products in the grocery stores are only increasing and tasting better and better, which is great. But store bought items don’t compare to something freshly baked or made in your own kitchen.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="http://2.bp.blogspot.com/-56pn4V7BIOc/Trr945i3DtI/AAAAAAAAAFg/yURBMIoRGkY/s1600/chipbags.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-56pn4V7BIOc/Trr945i3DtI/AAAAAAAAAFg/yURBMIoRGkY/s200/chipbags.jpg" width="150" /></a>Prior to our G-Free life, if I was “famous” for anything, other than talking too much and maybe being an over-sharer, it was probably for my cookies. Specifically my Reese’s Peanut Butter Chip and chocolate chip cookies.&nbsp;Cookies are wonderful things, of course, but I love the dough more then the baked form; as a result I always try to under bake cookies.&nbsp;I like to describe these cookies as cookie dough with a little integrity. I pull them out of the oven when the middle is still shiny and they threaten to break apart if taken off the cookie sheet too quickly. They are sturdy enough and hold together after they are cooled. They are uber moist and have a great bite—they’re just really good. I haven’t figured out why, but for some reason I can only make them a certain size; which is pretty big. Some people have asked me to make them smaller, but everyone seems to be very happy when the regular size shows up.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="http://2.bp.blogspot.com/-KbOVtnyFRdQ/TrrKYb54OAI/AAAAAAAAAFY/xKl1C8SmI0M/s1600/dipping.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KbOVtnyFRdQ/TrrKYb54OAI/AAAAAAAAAFY/xKl1C8SmI0M/s320/dipping.jpg" width="269" /></a>One of the first thoughts I had when we received Charlie’s diagnosis was, “she won’t ever be able to eat my cookies.” I have to admit that I did mourn that loss for her; and still do from time to time. It may seem silly to mourn for a one and a half year-old (now three and a half) over a cookie, but the Celiac diagnosis meant a fundamental shift in the day-to-day goings on in our kitchen and mealtime. Many of my favorite memories revolve around the kitchen and I assumed my kid’s memories would too. In a way, my mourning for her over the cookie (and the crepes I had planned to eat with her on our future mother and daughter trips to Paris) was an easier way to wrap my head around the fact that I needed to immediately stop doing what I knew so well and was good at, and start doing something new and foreign. Baking is baking and I get the process, but I wanted and needed to be able to create yummy things that were kind to Charlie’s belly and also yummy to eat, for her, our family and friends. Who would be excited over a bland or a dense-as-a-brick cookie or birthday cake? Not me, and the last thing I want is for her or Auggie's future friends is to think that our house only has funny or things that aren't good to eat. (Doesn't everyone remember the friend's house that smelled weird or only had not yummy things to eat? I don't want to be that house.)&nbsp;Since her diagnosis, I have been trying and trying and trying to re-create that cookie. I completely understand that I will never be able to replicate that cookie exactly in G-Free form and it is probably futile to even try, but I'm stubborn. I love that cookie so much and it has brought so many smiles to so many people, that I can’t not try to get as close as possible.<br /><br /></div><div class="MsoNormal"></div><div class="MsoNormal">I will post the “in the works” G-Free recipe in Chocolate Chip Cookie Part 2, but I am going to give you the original recipe first. Even though this blog will mainly include Gluten Free recipes, a great recipe is a great recipe, G-Free or not. It seems important to include the recipe that has evolved over time and has been part of a few of the biggest events, and a lot of the little events, in my life. This cookie and I go way back. I do still make them, just not as often as I used to, and now I bake them in my mom’s new kitchen. It is kind of nice to make a mess in someone else’s kitchen—maybe it even makes my mom feel like I’m in high school again.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><i><br /></i></b><br /><b><i>Reese’s Peanut Butter Chip and Chocolate Chip Cookie</i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal">2 sticks of butter at room temperature (I use salted butter)</div><div class="MsoNormal">¾ cup granulated sugar</div><div class="MsoNormal">¾ cup light brown sugar</div><div class="MsoNormal">2 eggs (ideally closer to room temperature as well)</div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/-Rgh_0vpOwk8/Troo5UArJlI/AAAAAAAAAFQ/Z63oThj7wCw/s1600/chips.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Rgh_0vpOwk8/Troo5UArJlI/AAAAAAAAAFQ/Z63oThj7wCw/s200/chips.jpg" width="200" /></a>2 tsp vanilla</div><div class="MsoNormal"><br /></div><div class="MsoNormal">2 ¾ cup flour</div><div class="MsoNormal">1 tsp salt</div><div class="MsoNormal">1 tsp baking soda</div><div class="MsoNormal"><br /></div><div class="MsoNormal">½ bag of Reese’s Peanut Butter Chips</div><div class="MsoNormal">½ bag of semisweet chocolate chips</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i>A note on chocolate chips: I have yet to meet two people who like the same amount of chocolate chips in their cookie. So feel free to add more or less of either chip. I love more chips and my husband does not (he will actually watch me pour the chips in the bowl to make sure I don’t add too many).</i></div><div class="MsoNormal"><br /></div><div class="MsoNormal">In a medium bowl, mix together the dry ingredients (flour, salt, and baking soda) and set aside.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Add butter and both sugars into the bowl of a standing mixer. Using the paddle attachment, cream the butter and sugars together on medium speed until the butter and sugars lighten a bit in color. Of course you don't need a standing mixer to make cookies. These cookies can be made by hand or with a hand mixer. Please note that the dough will be much easier to make if all the ingredients are brought fully to room temperature, yes, even the eggs.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Scrape the sides and on medium/low speed beat in each egg one at a time.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Scrape sides, and add the vanilla, mixing until well combined.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Add the dry ingredients to the mixing bowl, one third at a time, mixing on low after each addition until the dry ingredients are almost completely incorporated. The trick is to not over mix, as any additional mixing will just encourage the gluten in the flour to toughen. (Gluten, is a fabulous stabilizer, and is the "frame-work" and structure in baked goods. When handled appropriately, gluten helps create wonderfully chewy and elastic characteristics--picture a perfect baguette. But if over worked dough will toughen and lose its delicate and light texture.)&nbsp;Keeping the mixing of the flour to a bare minimum helps maintain the silkiness of the cookie. The addition of extra flour in this recipe (compared to other chocolate chip cookie recipes) helps create the bulk of the cookie while also helping hide the graininess of the sugars.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Next add the chips, gently mixing them with the mixer. The chips can also be folded in by hand. I tend to do a short mix with the mixer and then finish incorporating the chips into the dough by hand.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Scoop the dough with a spoon, and drop, evenly distanced apart, on a cookie sheet.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/-KDW3XMkC-AM/Trok28_jawI/AAAAAAAAAFI/m7VR5f3oydc/s1600/ovencookie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-KDW3XMkC-AM/Trok28_jawI/AAAAAAAAAFI/m7VR5f3oydc/s200/ovencookie.jpg" width="200" /></a></div><div class="MsoNormal"><br />Bake on the middle rack in a 375 degree oven until the edges just start to turn golden but the middle is still a bit shiny, about 9 to 12 min depending on the size of the cookie. I tend to make bigger cookies because the middle of the cookie is my favorite part, a bigger cookie = more middle.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /><br /><br />Let the baked cookies rest on the cookie sheet for a few minutes before moving to a cooling rack.</div><div class="MsoNormal"><br />This cookie dough freezes really well (as do the cookies). I usually double the recipe and freeze either portioned dough balls or the baked cookies. Doubling the recipe also makes it easier with the bags of chips because you don’t need to measure out ½ of each bag, just dump them both in the bowl.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IO0pPWG76Qk/Trr_WOPRXSI/AAAAAAAAAFo/ZvuRNq8Odc0/s1600/cookieplate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://2.bp.blogspot.com/-IO0pPWG76Qk/Trr_WOPRXSI/AAAAAAAAAFo/ZvuRNq8Odc0/s320/cookieplate.jpg" width="320" /></a></div><br />Enjoy.</div>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com2tag:blogger.com,1999:blog-3359319964670325804.post-6338921078435620122011-11-02T11:03:00.000-07:002011-11-02T11:03:35.209-07:001st post and tomatoes<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-V4KIGLcQXBg/Tp9UhQyqpFI/AAAAAAAAACk/twuLjqRgxSk/s1600/tomatoline.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-V4KIGLcQXBg/Tp9UhQyqpFI/AAAAAAAAACk/twuLjqRgxSk/s320/tomatoline.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal">Almost everything that happens in my home happens in the kitchen. We do everything here: cook, eat, relax, work on art projects and puzzles, talk, plan, use our computers and watch TV. By "we" I mean my husband, Justin, our three and a half year old daughter, Charlie, and our almost five month old son, August. On a good day the space is, for the most part, orderly. But on most days it is somewhat chaotic and cluttered. While my goal is to one day fall more on the organized side of the scale, I have come to terms with my current reality. My excuse for not tackling the clutter is that I prefer spending my time on the floor with the kids or in the kitchen cooking something (or if I have a spare few minutes alone, watching something on TV that would most likely cause my husband to ask, “are you really watching that!”). When it comes down to it, what is more fun, baking cookies with Charlie or folding her laundry? To me the answer is obvious -- cookies.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LsLE7pAUSEs/Tp9TVxPw90I/AAAAAAAAACc/RLbYHV3gsCc/s1600/4tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="http://4.bp.blogspot.com/-LsLE7pAUSEs/Tp9TVxPw90I/AAAAAAAAACc/RLbYHV3gsCc/s320/4tomatoes.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Even though I usually place cooking and baking in the fun column, sometimes my cooking and baking project list gets a bit long. It flirts with becoming yet another thing on my have-to-do list and I am in that predicament right now. I am overwhelmed and up to my eyeballs with tomatoes.&nbsp;I'm not exaggerating; we are overrun with tomatoes. I have no idea how it happened, but this year, with five different tomato varieties, I grew hundreds of tomatoes. We ate them straight of the vines, with basil and mozzarella, in salads and added them to everything from sauces to lentil soup. For every one we ate, two more would be ripe and be ready to eat the next day.&nbsp;I am the only one in this house who likes the perfect little&nbsp;Sungold tomatoes, so I bought one plant start this past June. Thankfully I only bought one. I have eaten my weight in&nbsp;Sungolds. For a few weeks I was bringing in a piled-high 8 to 10 inch bowl at least every other day, if not everyday. The plant itself grew so large that it completely filled and grew out of the 6 by 4 foot raised bed that it was planted in.<br /><br /><a href="http://2.bp.blogspot.com/-FYJfiGejRW0/Tp9VKln9OSI/AAAAAAAAACs/ENd_uqMwFgY/s1600/manytomatoes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="http://2.bp.blogspot.com/-FYJfiGejRW0/Tp9VKln9OSI/AAAAAAAAACs/ENd_uqMwFgY/s320/manytomatoes.jpg" width="320" /></a>But then came the end of September and I had to pull the vines from the garden, a sad day as it signaled the true end of summer. (I love fall, but this year's summer was way too short.) Even though we ate a lot of the tomatoes, when I pulled the vines out, I realized that we had only picked and consumed about a quarter of what actually grew. The remaining three quarters were anywhere from almost ripe to very green. A couple years ago my mother told me that tomatoes can continue to ripen off the vine, if they are kept stem side down in a cool place. They will also ripen faster in a paper bag with a banana.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MuaOzLujOXg/Tp9VS56H9EI/AAAAAAAAAC0/nQB6MVVGKD4/s1600/tomatoshelves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-MuaOzLujOXg/Tp9VS56H9EI/AAAAAAAAAC0/nQB6MVVGKD4/s320/tomatoshelves.jpg" width="217" /></a></div><br />The remaining tomatoes are finishing their ripening in our garage. As they ripen, I bring them in to join the tomatoes on our counters. Yes, counters, plural, there is a sheet pan on the island, but also a large plate, a large bowl and a large colander full of tomatoes on my back counter. I have roasted about ten sheet pans of sliced larger tomatoes and have made two giant pots of tomato sauce.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FYJfiGejRW0/Tp9VKln9OSI/AAAAAAAAACs/ENd_uqMwFgY/s1600/manytomatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://1.bp.blogspot.com/-Z0S4ttksot0/Tp9VX10jVQI/AAAAAAAAAC8/TIdQejuhmhk/s1600/tomatocloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/-Z0S4ttksot0/Tp9VX10jVQI/AAAAAAAAAC8/TIdQejuhmhk/s320/tomatocloseup.jpg" width="320" /></a></div><div class="MsoNormal"></div><br /><div class="" style="clear: both; text-align: left;">While there isn't anything much better then eating a tomato straight off the vine, a great tomato sauce is pretty close. One yummy recipe that I came up with is a very basic roasted tomato sauce (I had to do something with 10 sheet pans of roasted tomatoes). And the fact that it is really easy to make, makes it even better. This sauce is also the kind that can be tailored to your own taste. If you want extra heat, add cayenne pepper or chili flakes. If you have extra fresh thyme on hand, toss it in.&nbsp;Add some white wine and a few capers and it pairs up well with halibut.&nbsp;This is one of those sauces that is always a little different each time it is made, but it is always yummy, which is a huge reason why I love it. Because of its flexibility, I have made a giant pot of the most basic version and have stored it away in the freezer. That way I can pull out just what I need, when I need it and adjust the flavor to match the rest of the meal.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Roasted Tomatoes</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jmSfYWNzZn0/TqzZLGyVIFI/AAAAAAAAADE/Tv1dyQcbIxo/s1600/roastedtomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="91" src="http://3.bp.blogspot.com/-jmSfYWNzZn0/TqzZLGyVIFI/AAAAAAAAADE/Tv1dyQcbIxo/s200/roastedtomatoes.jpg" width="200" /></a></div><br /><div class="" style="clear: both; text-align: left;"><i>Roasted tomatoes</i>:</div><div class="separator" style="clear: both; text-align: left;">Slice tomatoes horizontally. &nbsp;Slices should be no more than 1/4 inch thick.</div><div class="separator" style="clear: both; text-align: left;">Lay each tomato slice on a greased, parchment paper-lined sheet pan and sprinkle with salt and pepper.</div><div class="" style="clear: both; text-align: left;"><br />Roast the tomato slices in the oven at 250 degrees for about an hour and 15 minutes. &nbsp;Roasting is complete when the tomato slices are shriveled and beginning to brown, but before they burn.</div><div class="" style="clear: both; text-align: left;"><br /><i>Sauce</i>:</div><div class="separator" style="clear: both; text-align: left;">In a sauce pan, over medium heat, add enough olive oil to cover the bottom of the pan.</div><div class="" style="clear: both; text-align: left;">Add minced garlic -- 1 clove for each sheet pan of roasted tomatoes -- and saute until lightly browned.</div><div class="" style="clear: both; text-align: left;">Add the roasted tomatoes.</div><div class="" style="clear: both; text-align: left;">Add 1 tsp Herbs de Provence for each sheet pan of roasted tomatoes.</div><div class="" style="clear: both; text-align: left;">Salt and pepper to taste.</div><div class="" style="clear: both; text-align: left;">Simmer until sauce reaches desired consistency. Feel free to puree the sauce with a hand blender or food processor if a smoother texture is desired.<br />Add fresh basil (optional) just before serving.</div><div class="" style="clear: both; text-align: left;"><br />We love this sauce over pasta, chicken, pork, spaghetti squash, and as a pizza sauce, but it is great with just about anything, even on toast.<br /><br />This is also a great way to deal with tomatoes from the grocery store that aren't as flavorful, especially in the dead of winter. Here in Seattle, tomatoes end up traveling a long way to get here in the winter months and have little to no flavor.<br /><br />Enjoy!<br /><br /><div style="text-align: center;"><b>Roasted Tomato Sauce (with fresh basil)</b></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VAzv-DzKGEo/TqzZP3alVeI/AAAAAAAAADM/PA-trgfq0SE/s1600/roastedtomatosauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://3.bp.blogspot.com/-VAzv-DzKGEo/TqzZP3alVeI/AAAAAAAAADM/PA-trgfq0SE/s400/roastedtomatosauce.jpg" width="400" /></a></div>Anne Barbo Moonhttp://www.blogger.com/profile/15975860160656680652noreply@blogger.com1